Asparagus and Tomato Salad

1 pound asparagus
1 pint cherry tomatoes
½ cup feta cheese
½ cup toasted pine nuts.
2 tbsp balsamic vinegar
2 tbsp olive oil

Trim asparagus ends. Chop into one inch sections. Boil in salted water for approximately 6 minutes.

Combine oil and vinegar together in a bowl.

Place cooked asparagus, tomatoes, pine nuts and feta cheese in bowl. Pour dressing on top. Chill for a couple of hours before serving.